Does anybody have a good/great recipe for a turkey injection. I have a turkey that has nothing injected or brined into it. I want to do something to enhance the flavor, and moisture during cooking. I don't want to brine (for a few reasons). I was thinking of injecting apple juice +butter+salt+ spices. I haven't figured out what spices to use.

1. In a small blender, combine the apple juice, garlic juice, and Cajun seasoning.
Blend until fine and well mixed.
2. In a small saucepan, warm the apple juice mixture with the honey until the two are well
integrated. Add the beer, salt, and pepper.
3. Inject this into the turkey while it's still warm or it will become too thick!

I have only tried injecting once and that was a disaster...I melted a Stk of Butter with my Rub and a Cup of Chix Broth...I stuck the needle, maybe a 1/32 hole, Diagonal end, in the the Cold Turkey and as soon as the Butter hit the needle it Solidified and stopped dead!....So how are you guys injecting Garlic Butter or Butter and Broth?... Thanks...JJ

I have only tried injecting once and that was a disaster...I melted a Stk of Butter with my Rub and a Cup of Chix Broth...I stuck the needle, maybe a 1/32 hole, Diagonal end, in the the Cold Turkey and as soon as the Butter hit the needle it Solidified and stopped dead!....So how are you guys injecting Garlic Butter or Butter and Broth?... Thanks...JJ

just bumping this because I would like to know the answer as well. I will be doing my first injection on a turkey breast soon and looking for a honey type injection. looking at some injections on here and a lot say butter

I have been using the Tony Chachere's Creole Butter injectable marinade as a base when I want to use butter in my injection. I don't like it by itself, but it is easy to add your own spices (including broth) to enhance the flavor. I have had some very good results with it.

Just my opinion but why in the world would you brine the inject? When you brine thru osmosis it sucks the brine and spices into the turkey. When you inject your just trying to do the same thing but not as effective. I use to inject a few till I tried bring and now never do. I also just brine over night mostly so it's not like it takes much work. You really dont even need a refrigerator with a cooler and some ice. Just asking because I am curious.

I use half ginger ale and half cranberry juice, 1 cup of brown sugar, 2 tablespoon of poultry seasoning, 1 tablespoon each garlic and 1 of onion powder and 1/8 to 1/4 cup of salt. Tastes like thanksgiving in each bite. Everybody has their own recipe each good. Sometimes I do inject the brine into the breast of the turkey to get it next to the bone. Make sure you fill the cavitity of the bird with the mixutre.